I made this tonight for dinner, and my family loved it. I halved the recipe using 4 chicken breasts. The only changes were to accommodate personal tastes and ingredients I had on-hand. The breasts were very large. So I increased the bread crumbs and added Kraft Oven Fry for more crunch. I used fresh shredded parmigiano reggiano instead of Romano cheese because that's what I had on hand, and increased the garlic and lemon juice a little for the butter sauce. I pounded the breasts before cutting the pockets, and baked them for 40 minutes because they were so large. 3 of us ate only two of the breasts with mixed rice and Normandy veggies, and we were all stuffed. Prep took me about 30 minutes and cook time 40 minutes. The finished dish looked, smelled, and tasted wonderful. It was very rich will all of the cheese, and not something you would want to eat too often. As a special treat or an elegant looking meal to serve guests, this would be perfect. When making it, choose small breast for each person to have a whole one, or plan on 1/2 breast for each person. This recipe also opens a whole realm of ideas for different stuffings.
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I made this tonight for dinner, and my family loved it. I halved the recipe using 4 chicken...